Ever get on an ingredient kick?!
You know… when you put a certain ingredient in EVERYTHING? Well, I’m currently on a prosciutto kick (as if you couldn’t tell) and clearly cannot get enough of it! PLUS Costco sells it in a giant two pack for super cheap sooooo yeah… I’m loving me some prosciutto right now (and rosé)… hail summer!
And since I haven’t been on here much to chat with y’all, here are some other things that I’m currently obsessed with:
- Trader Joes new sheet face mask – it’s only $2 and makes my skin feel like heaven! You gotta try it!
- Trader Joes canned wines 😍😍😍
- This polka dotted jumpsuit that I just scored on sale – SO comfy and cute! Plus I totally plan to wear some maize accessories with this during football season (#goblue)
- All of these Frye boots/booties for fall (one, two, three, four, five) – if only I could drop $2000 on boots ha!
- This sunless tanner that’s saved me all summer. I just mix some of it into my normal body lotion and it gives me the perfect summer glow without the sun!
- Knotted headbands – the perfect all season accessory that I might have purchased in like 5 colors 😳
- This BEAUTIFUL dress that I neeeeeeeed for our Greece trip in September/October!
- These joggers than look comfy AF. I recently purchased some Gap pajama shorts and it was one of the best decisions of my summer – so freaking comfy!!
- These slides for early fall (#gimmealltheshoes).
- These fabulous shams for our new king bed complete with the comfiest purple mattress.
- White boots for fall omg (yum and yum). I’m also pretty sure I need these in camel omggggg.
- This navy coat and this green coat for winter.
- Velvet scrunchies. I’ve been team scrunchie forever, they never went out of fashion for me and these velvet ones are EVERYTHING. I bought two sets (pink + grey plus jewel multi) and wear them literally everyday.
- All these fall dresses
- My iPhone 8 Plus… I finally caved and upgraded to the plus size iPhone and OMG I LOVE IT. I will never go back to a little phone again. I do so much work on my phone with social media and photography so this iPhone 8+ has been a game changer increasing my productivity and efficiency (p.s. yes I’m an iSlut).
Wow okay, apparently I want and have bought too many things and am super ready for fall. Oh dear… okay, back to food/regularly scheduled programing 😊
SO how do y’all feel about quiches? Tom thinks they are lame BUT ate his words when he ate THIS quiche ha! We’ve got eggs (obvi) than that salty fatty prosciutto that I’m obsessed with plus juicy baby heirloom tomatoes (love you Trader Joes) and a whole bunch of basil – yum yum yum. A super fresh, creamy, light, and delicious summer quiche! EASY too since I used premade pie crust (#lazy) but it’s summer and I don’t want to be slaving away in the kitchen all day (that’s what the holidays are for). So use premade pie crust and go drink rosé on your porch with the time you saved… you can thank me later 😉
HEIRLOOM TOMATO AND PROSCIUTTO QUICHE
Ingredients
- 1 premade (9-inch) pie crust, chilled
- a sprinkle or two of flour
- 1 large egg yolk
- 2 large eggs
- 12 oz greek yogurt
- 1/2 cup milk of choice (I used coconut milk)
- healthy pinch of sea salt and black pepper
- 1 tablespoon minced fresh oregano
- 2 tablespoons minced fresh basil + more fresh basil for garnish
- 1 pint mini heirloom tomatoes, halved
- 4 oz prosciutto, rolled up and sliced in half (or roughly torn)
- cooking spray or butter to coat pan
- pie weights or dry beans
Instructions
- Pre-heat oven to 400F. Coat a pie dish with cooking spray or butter.
- Combine egg yolk, eggs, yogurt, milk, a healthy pinch of sea salt and black pepper, oregano, and basil in a large bowl. Whisk until well combined and egg yolks have broken.
Lay premade crust on a floured surface then roll out with a floured rolling pin until dough is about ⅛ inch thick (this won’t take long, only a few rolls). Once the pie crust is rolled out to the correct thickness, transfer it to the pie dish, then using your fingers, gently tap it in place around the dish. One the dough is fully molded around the dish, cut off any excess dough with scissors. Using a fork, pierce dough a few times on the bottom and along the sides then line with parchment paper. Top the parchment paper with pie weights or dry beans then bake on your oven’s middle rack for about 15 minutes or until just beginning to brown. Remove crust from oven then reduce heat to 350F.
- Remove the pie weights/dry beans then fill crust with the egg yogurt mixture from step 2. Bake for 20 minutes or until the egg mixture is just beginning to set. Top with halved mini heirloom tomatoes and prosciutto pieces then back for an additional 45 minutes or until the middle is completely set and the crust is golden. Allow to cool slightly, garnich with more fresh basil, then enjoy!
Sorry that I’ve been MIA again… but I’m trying my best! Let’s run though some life updates:
1. Summer has been a blast! We’ve been super busy with traveling, family reunions, happy hours, hanging out with friends, Ann Arbor happenings, and drinking lots of beer ha!
2. Work is going great! I love my job more each and every day which is saying a lot since I LOVED it from day one 🙂
3. We are going to Greece for 10 days at the end of September/beginning of October – OMG SO EXCITED
4. Montana is swell – love that sweet pupper!
5. Our new house is still amazing!! We’re slowly decorating/buying furniture to finish all our new spaces so that’s been fun (and expensive ha!)
6. We’ve made wonderful new neighbor friends who also love beer, wine, patios, and euchre woo!
7. We are not garden/plant people and need to hire someone to attack the plants in our backyard lol
There you have it… a new blog post and a mini life update!
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your heirloom tomato and prosciutto quiches in action. Toodles, friends!
xx ab